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Bananas are usually ripened with calcium carbide (CaC 2 ), a dangerous substance that can cause food poisoning. The objective was to test the empirical ripening banana method using  Bowdichia virgilioides  leaves compared to carbide. Ripening tests were carried out using ‘Pacovan’ banana fruits with  B. virgilioides  leaves and carbide following the empirical method used by Borborema farmers, Paraíba, Brazil.  Bowdichia virgilioides  leaves induced increased respiration and ascorbic acid production and reduced acidity, chlorophyll and pH in banana fruits like CaC 2 . Leaves of  B. virgilioides  induce ripening of ‘Pacovan’ banana with safer and same results than with CaC 2 .

Ripening of bananas using Bowdichia virgilioides Kunth leaves